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Scones:
2 cups all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
6 Tbsp frozen or very cold, unsalted butter
1 cup + 6 Tbsp canned coconut milk – divided
1 tsp vanilla extract – divided
1 ¾ cup sweetened coconut flakes – divided
¾ cup chocolate chips
1 cup powdered sugar
Easy Vanilla Glaze:
1 cup confectioners sugar
2 tablespoons water
¼ tsp vanilla extract
Preheat oven to 410°F. Grease an oven-safe pan or skillet.
In a large bowl, mix together flour, sugar, salt and baking powder. Use a large cheese grater to grate the very cold butter directly into the mixture. Then use a fork or your fingers to turn the butter into crumbs. Mix until you get a coarse, lumpy texture.
Add 1 cup coconut milk and ½ tsp vanilla extract to the mixture. Combine with a spatula until the dough starts to form – be careful not to overmix.
Dust your work surface with flour and knead until a dough ball forms (5 to 6 kneads).
Pat down the dough ball to a 1 ½-inch thick circle. Cut into 8 wedges and add to pan.
Bake for about 15 minutes or until light brown.
